Preheat your smoker to 225°F.

Season the chicken breast with the verde seasoning blend and place into the preheated smoker.

Cook until the internal temp reaches 165°F, flipping occasionally during the cook.

Remove and let rest for 10-15 minutes.

Slice against the grain into thin slices and then cut the slices into small bite-sized pieces.

Preheat your griddle to medium heat.

Place about 2 tablespoons of chicken in a small corn tortilla along with some of the shredded cheddar cheese.

Lay down some oil on the preheated griddle and let the oil get hot.

Place a loaded tortilla down into the oil, fold in half, and let cook until lightly browned before flipping to the other side.

Once both sides are browned and crisp, remove to a paper-towel lined plate and repeat until they are all cooked.

Serve with your favoriting fixings while hot.